Easy Lentil Soup Recipe

Updated: January 10, 2023

Total Time: 1 hour

Rating: 4/5 (based on 3,341 reviews)

Comments: 292 reader comments (engagement highlight)

Overview

This earthy, straightforward lentil soup is a comforting staple, ideal for cozy meals or batch cooking. Its naturally rich texture and warm, velvety consistency make it satisfying on its own, while offering endless versatility for customization with fresh garnishes or pantry staples. The recipe adapts seamlessly to both stovetop and pressure cooker methods, ensuring accessibility for all home cooks.

Ingredients (Serves 4–6)

• 250g (1½ cups) dried green or brown lentils, rinsed and picked over

• 1 tablespoon olive oil

• 1 large onion (finely diced, ~200g)

• 2 medium carrots (finely diced, ~150g)

• 2 celery stalks (finely diced, ~100g)

• 3 garlic cloves (minced)

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika (optional, for depth)

• 1 bay leaf

• 1 liter (4 cups) low-sodium vegetable or chicken stock (adjust to taste)

• 1 can (400g/14oz) diced tomatoes (optional, for added richness)

• Salt and freshly ground black pepper (to taste)

• Optional garnishes: Fresh herbs (parsley, thyme), lemon wedges, Greek yogurt, toasted sesame seeds, or crumbled feta

Step-by-Step Preparation

Stovetop Method

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté 5–7 minutes until softened.

2. Add Spices: Stir in garlic, cumin, smoked paprika (if using), and bay leaf. Cook 30 seconds to release aromas.

3. Simmer Lentils: Add lentils and diced tomatoes (if using). Pour in stock, then bring to a boil. Reduce heat to low, cover, and simmer 25–30 minutes until lentils are tender (fork-tender, not mushy).

4. Velvety Texture: Remove bay leaf. For silkiness, blend partially with an immersion blender (leave some texture for heartiness).

5. Season: Adjust with salt and pepper. Thin with extra stock if needed.

Pressure Cooker Method

1. Prep Aromatics: Follow Steps 1–2 (sauté vegetables and spices).

2. Pressure Cook: Add lentils, tomatoes (if using), and reduced stock (3½ cups). Secure the lid, set to high pressure, and cook 12 minutes. Let pressure release naturally for 10 minutes, then quick-release if safe.

3. Finish: Blend partially and season (same as stovetop method).

Flavor & Garnish Tips

• Minimalist: Enjoy plain, relying on the soup’s natural earthiness and lentil creaminess.

• Customize: Top with fresh herbs, a dollop of Greek yogurt, or a squeeze of lemon. For a savory twist, add toasted nuts or crumbled cheese.

• Pantry Hack: Use leftover roasted veggies or a sprinkle of pesto for unexpected depth.

Storage & Reheating

• Keep Fresh: Refrigerate for up to 4 days or freeze for 3 months.

• Reheat: Simmer on the stovetop or microwave with a splash of water to adjust consistency.

Tip: For convenience, use pre-chopped mirepoix or canned lentils (reduce cooking time to 15 minutes).

Source: Adapted from reader-favorite lentil soup recipes, balancing simplicity and flavor.